Pandan Chiffon Cake
This is a lovely Singaporean delight. It’s very light and fluffy and delicate in taste. If you’re Singaporean and have been living overseas for a while, this cake will literally take you home.
5 extra large eggs (63 to 70g each)
5 stalks of pandan leaves
2 tablespoons water
1/2 cup coconut milk
1/4 cup vegetable oil (I used canola)
1 teaspoon pandan paste
1 cup cake flour
1 teaspoon baking powder
2/3 cup very fine or caster sugar
pinch of sea salt (about 1/8 teaspoon)
1/4 teaspoon cream of tartar
* Please don’t ask if any of the ingredients can be substituted. At the time of posting, I have only made it once (with success) and have never made it with any ingredients being substituted. Thanks!
Clean and cut the pandan leaves into small pieces. Place in a food processor.
Add 2 tablespoons of water to the pandan leaves.
Process the leaves-water mixture to as fine a mix as you can.
Strain the mixture and squeeze out as much pandan juice as you can.
Reserve about 4 teaspoons of pandan juice. If you can’t find pandan leaves, skip the above steps.
Preheat the oven to 170°C. I always use an oven thermometer which I place inside the oven to ensure that I have the right temperature before I bake. An inefficient oven can cause disastrous baking results.
Grease only the BASE of a funnel pan. I would try to line the base with baking paper next time too because it would make removing the cake alot easier. Do NOT grease the sides of the pan.
Separate the egg yolks from the egg whites. Ensure that there is no egg yolk in the egg whites, or the egg whites won’t stiffen later when they are beaten.
Add 1/3 cup of caster sugar to the egg yolks.
Add 1/2 cup of coconut milk to the egg yolks-sugar mixture.
Beat well to combine.
Add a generous pinch of salt (about 1/8 teaspoon).
Add the pandan juice.
Add 1/4 cup of vegetable oil (I used canola).
Add 1 teaspoon of pandan paste. If you didn’t add pandan juice, add an additional drop of the pandan paste.
Whisk the mixture together till it becomes a green coloured mixture.
Add 1 teaspoon of baking powder.
Sieve 1 cup of cake flour into the mixture.
Whisk the mixture well.
The mixture should become a smooth glossy batter with no lumps of flour. Air bubbles are normal.
Add the egg whites to a large mixing bowl.
Add 1/4 teaspoon of cream of tartar to the egg whites.
Add the remaining 1/3 cup of caster sugar to the egg whites.
Beat at maximum speed.
Beat till the egg whites are very stiff and do not drip when the beater is lifted from the mixture.
Add the egg whites to the egg yolk mixture in 3 parts. Fold in slowly and gently.
Be patient when folding in the egg whites. Do not press the egg whites down as air will be lost and the cake needs alot of air to be light and fluffy.
Pour the finished batter into the baking funnel pan.
This is too full but my pan was small. Ideally, there should be a good inch of height left for the cake to rise comfortably.
Place the cake pan in the pre-heated oven and bake for 40 minutes.
Check if the cake is done by sticking a think knife or satay stick in the centre of the cake. If the stick/knife comes out clean with no batter on it, then it’s done.
Once the cake is removed from the oven, cover it with a dry clean cloth and let it cool. This keeps it moist.
To remove the cake from the pan, slide a thin blade round the sides of the pan, pushing as closely to the pan as possible.
Invert the pan on to a plate and gently shake the cake out of the pan.
This cake keeps for 3 days covered at room temperature, but it won’t last that long.
The printable version of this recipe is here -
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